Ingredients. - Paste, six ounces of filberts, two ounces of ground almonds, six ounces of castor sugar, one ounce of cornflour, eight yolks of eggs, one gill of cream or milk.

Method. - Blanch and peel the nuts and chop them finely. Mix the cornflour smoothly with the milk, and stir it over the fire until it thickens. Cream the yolks of eggs and sugar together until thick and smooth, add the prepared nuts and almonds, then stir in the cornflour and milk. Put the mixture into twelve patty-pans lined with paste, fix two thin strips of paste across each tartlet, brush over with milk, and dredge with castor sugar. Bake in a moderate oven for about twenty minutes.